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The Workshop took place in Dublin Institute of Technology, Cathal Brugha Street, Dublin 1 on the 27th of June, and was delivered by Anna Cruickshank and Therese Cadden from the School of Culinary Arts and Food Technology.

Sensory analysis is a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of food and materials as they are perceived by the senses of sight, small, taste, touch and hearing. Throughout the day we partook in many practical sessions that allowed us to use our senses in analysing samples of food and drink. Some of the results were quite surprising when trying to differentiate between brand leaders and private label products.

Edel Farrelly, Clonarn Clover: “An enlightening workshop, that gave me personally a different view of food and product development by highlighting the aspects to be considered to optimise the customers evaluation and experience of a product.”

If you are interested in finding out more about Food Chains for Competitive Advantage please contact myself, Aoife Bohan
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or give me a call on 01 6424170. We will be recruiting 15 more companies for next years programme within the next few months.

The Food Chains for Competitive Advantage Programme is an Ireland Wales European Regional Development project made possible through a financial contribution from the European Regional Development Fund Ireland Wales (INTERREG 4A) Programme 2007-2013, this article reflects the views of the author only and not those of the Programme Authorities.